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Crispy dukkah chicken and egg salad recipe

Crispy dukkah chicken and egg salad recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Dukkah, an Egyptian spice mix, adds a smoky, nutty flavour to this warm chicken and egg salad.

1 person made this

IngredientsServes: 4

  • Orange-honey vinaigrette
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Chicken and eggs
  • 4 tablespoons plain flour
  • 4 tablespoons dukkah
  • 1/2 teaspoon cayenne pepper
  • 6 eggs, divided
  • 2 tablespoons water
  • 2 skinless, boneless chicken breasts
  • 1/4 teaspoon salt
  • 4 tablespoons olive oil
  • 1/2 teaspoon dukkah
  • 1 pinch salt, or more to taste
  • 350g mixed salad leaves

MethodPrep:20min ›Cook:10min ›Ready in:30min

    Orange-honey vinaigrette:

  1. Place oil, vinegar, orange zest, honey, salt and black pepper in a small jar. Cover with a tight lid and shake well.
  2. Stir together flour, 4 tablespoons dukkah and cayenne in a shallow dish. Beat together 2 eggs with water in another shallow dish.
  3. Cut each chicken breast crosswise into 2 equal pieces. Pound each piece between 2 sheets of cling film to 1cm thickness with a mallet or heavy pan. Sprinkle chicken with 1/4 teaspoon salt. Dip each piece in egg mixture, then dredge in flour mixture to coat.
  4. Heat oil in a large pan over medium heat. Add chicken and cook, turning once, until cooked through, 4 to 6 minutes; drain on kitchen roll. Wipe out the pan.
  5. Crack remaining 4 eggs into the pan. Sprinkle with 1/2 teaspoon dukkah and 1 pinch salt. Reduce heat to low. Cook until whites are completely set and yolks start to harden, 3 to 4 minutes.
  6. Arrange salad leaves on a serving platter; drizzle vinaigrette on top. Top with fried chicken and eggs.

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Crispy Sambal Chicken Cutlets with Cabbage Salad

Inspired by Malaysian fried chicken, these chicken cutlets are marinated in a fiery umami-packed combination of hot chili sambal, fish sauce and lime juice before being breaded and fried. The result are crispy, crunchy chicken cutlets with an underlying heat that keeps you coming back for bite after bite. Serve with a simple yet cooling cabbage salad.

Cook's note: Turn this recipe into the ultimate fried chicken sandwich. All you need is a few extra ingredients: 4 slices milk bread, 1/4 cup good mayonnaise and an extra teaspoon or two of hot chili sambal. Mix the hot chili sambal into the mayonnaise and slather on the slices of milk bread. Top 2 slices of bread with one crispy chicken cutlet each and generous amount cabbage salad. Finish by topping each sandwich with the second sambal mayo-slathered slice of bread.

Recipe, food styling and photography by Asha Loupy

  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours

Ingredients

  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoon Red Boat Fish Sauce
  • 1 1/2 tablespoon Hot Chili Sambal from Auria's Malaysian Kitchen, plus more for serving
  • 1/4 cup fresh cilantro leaves and stems, finely chopped
  • 4 garlic cloves, minced
  • Two 6-ounce chicken breasts, pounded to 1/4-inch thickness
  • 1/3 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 1/2 cups Japanese panko breadcrumbs
  • 3/4 teaspoon sea salt
  • Canola oil, for frying
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Lime Leaf Sambal from Auria's Malaysian Kitchen
  • 1/2 teaspoon sea salt
  • 1/4 cup mild extra virgin olive oil
  • 3 cups green or red cabbage, shredded
  • 2 Persian cucumbers, cut in half lengthwise and thinly sliced into half moons
  • 2 watermelon radishes, julienned
  • 1/2 cup cilantro leaves

Directions

For the chicken cutlets, combine the lime juice, fish sauce, sambal, chopped cilantro and garlic in a small bowl and whisk together. Arrange the chicken cutlets in a shallow dish and pour the marinade over the chicken, flipping the chicken to make sure that all the cutlets are coated. Cover and refrigerate for one hour. Take the chicken out of the refrigerator 15 minutes before cooking to come to room temperature.

While the chicken is marinating, prep the salad. In a small bowl, whisk together the lime juice, honey and salt. Slowly drizzle in the olive oil, whisking continuously, until the dressing is emulsified. Set aside.

In a large bowl, combine the cabbage, cucumber, radishes, green onions and cilantro leaves. Refrigerate until ready to serve.

To prepare the chicken, place a wire rack on top of a baking sheet. Arrange three plates: the flour on first plate, the lightly beaten eggs on the second plate and the panko breadcrumbs and salt on the last plate.

One cutlet at a time, dredge the cutlet in flour, knocking off any excess. Then dip it in the egg, coating it on both sides. Then coat with the panko mixture, pressing to adhere to all surfaces. Place the finished breaded cutlets on the racked baking sheet. Repeat with the remaining chicken cutlets. Let the breaded cutlets sit for 5 minutes (this will help them be even crispier when you fry them).

While the chicken is resting, heat about 1 1/2 inches of canola oil to about 375°F in a large high-sided or cast iron skillet. Gently lower the breaded cutlets into the hot oil. Fry until cooked through and golden brown on both sides, flipping once, about 2–3 minutes per side. Remove and transfer the cooked chicken cutlets to a paper towel lined plate.

To finish the dish, add the reserved dressing to the cabbage salad mixture, and toss to coat. Arrange the cooked chicken cutlets on one side of a large platter and mound the cabbage salad on the other side. Serve more sambal on the side for those looking for even more fiery heat.

MARKET HALL FOODS has been sourcing and sharing the world's best flavors for more than 25 years. Our family of businesses make up the shops at Rockridge Market Hall in Oakland, CA, where we are dedicated to finding ever more reasons to eat great food.
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French Lentils and Soft Eggs with Dukkah and Arugula

This is one of those brilliant eggs-for-dinner dishes. The eggs add a heft and creaminess to the lentils and the arugula balances it all out. It’s delicious on its own, but the spelt flatbreads round it out nicely, too.

1 small white onion, diced (about ½ cup)

1 medium carrot, peeled and diced (about ½ cup)

1 celery stalk, trimmed and diced (about ½ cup)

3½ cups chicken broth or vegetable broth

1 shallot, finely chopped (about ⅛ cup)

freshly ground black pepper

3 tablespoons dukkah spice blend

1. Place lentils in a strainer to sort and discard any debris. Rinse under cold water. In a large pot, add onion, carrot, celery, garlic, olive oil, and bay leaf. Cook over medium heat for 5 minutes. Pour in the broth, stir in the rinsed lentils, and bring to a boil. Reduce heat to medium-low to maintain a simmer. Cook for 25 to 30 minutes, stirring occasionally, until lentils are tender.

2. Remove and discard bay leaf. Drain the lentils, reserving the cooking liquid if you’re going to want to reheat them.

3. To soft-boil the eggs, bring water to a boil. Gently lower eggs straight from the fridge into the pot. Reduce heat to bring water to a rapid simmer. Cook for about 6 minutes. Remove eggs, run under cold water for a minute, and peel.

4. Add drained lentils to chopped shallot. Season with salt and pepper. Plate and top with soft-boiled egg and generous sprinkle of dukkah seasoning. Serve with arugula (tossed with some lemon and olive oil) and with our spelt flatbreads, if desired.


Winner Winner Cashew-Crusted Chicken Dinner

If you’re tired of ho-hum chicken recipes and looking for an easy, healthy way to change things up, this quick dish is just the thing.

Cashews are the secret ingredient to creating the crunchy outer layer without the grains. To start, pulse raw cashews in a blender or food processor until they take on a flour-like texture. Be careful not to over blend – you might end up with cashew butter!


For spices, this recipe uses simple ingredients already in your pantry to give the chicken that deep-fried aroma. As it bakes, the chicken browns to perfection on the outside while staying juicy on the inside.

If you want to take the recipe up a notch, add more spices and herbs. Cayenne pepper and Italian seasoning are delicious additions, but feel free to experiment with others. The cashew base will absorb any of your favorite flavors!

This protein-packed recipe is great for meal prepping as a healthy lunch, as a quick and easy weeknight dinner, or as an appetizer. Tip: Just cut the chicken breasts in half to turn them into chicken tenders and serve with honey Dijon.

This cashew-crusted chicken dish also goes perfectly with roasted veggies and a side of sweet potato fries.


Roast beetroot with pistachios and dukkah

So while I’m on a tangent about cooking vegetables in new and improved ways, like with the carrots, I tested out a new way with beetroot. One of my all-time favourite vegetables, I love them roasted the most. This method however takes too long and by the time they are adequately cooked through to my liking they have become shriveled up and the texture starts becoming leathery. Still delicious, but I want my roasted beetroot to have a lovely soft texture and still hold moisture.

I can’t remember where exactly I read about this, or perhaps I saw it on Twitter, someone mentioned microwaving their beetroot before roasting them. So this is what I did.

I took a bunch of beetroot (beets if you live in other parts of the world), about 6, peeled and trimmed them. I then cut them all into roughly the same size pieces, so in quarters for the smaller ones and in eighths for the bigger ones, and put them in a microwave bowl or large ceramic bowl. Added about 1/2 cup of water to the dish, covered and microwaved them on high for 5 minutes. You would adjust the timing according to quantity, but I feel that if you are going to go to the trouble of turning your oven on to roast them, you should at least fill the tray. Cold roast beetroot are fantastic in salads, and with crumbled feta or goats cheese, make a lovely wrap or pita filling.

Of course you would have pre heated your oven to 180C. You could also go with 200C. I roast my veggies on either. Drain the beetroot when out the microwave and toss in a light coating of olive oil. Season with salt and pepper, and if you have a few sprigs of thyme lying around, you could toss those in the tray too. Roast for about 34 – 40 minutes until cooked through.

I love to sprinkle dukkah and roughly chopped pistachio nuts over making this is superb and utterly impressive vegetable side dish to any meat.


1. Preheat oven to 230C. Prick the eggplants all over with a fork or the tip of a knife. Roast eggplants on a tray for about 20 minutes, or until they are completely soft. Remove them from the oven and allow to cool. Once cooled, peel off the skin and remove the stem. Pull the eggplant apart into thick ribbons and set aside.

2. Trim the stems from the beans and blanch in heavily salted boiling water for one to two minutes, then quickly remove and spread out on a plate so they finish steaming and then cool. They should remain crunchy. You do not want to shock the beans in ice water because this leaches a lot of their natural sweetness away. Set aside.

3. Make a vinaigrette by crushing the small garlic clove with some salt in a mortar and pestle or with the back of your knife on a chopping board. Mix it with the lemon juice and cumin then slowly drizzle in three times as much olive oil as juice. Set aside.

4. Slice the six garlic cloves as thinly as possible. Add them to a cold frying pan with a generous amount of olive oil and slowly bring up the heat to medium low. Allow the garlic to sizzle until pale golden, then remove it from the pan onto a plate lined with a paper towel and sprinkle with salt. They will continue to deepen in colour after being removed from the pan so take them off before you think they are done so they do not burn. Toasted golden colour is what you want. If they are brown, they have gone too far and will be bitter.

5. To assemble the salad, spread the eggplant on the bottom of a serving dish and sprinkle with some salt. Cut the tomatoes into large wedges or chunks, season with salt and then drop them over the eggplant, along with the beans. Pour the vinaigrette over the top and sprinkle with toasted garlic and mint leaves.


My Mom’s Fried Chicken Tenders

Everyone has a favorite dish from their parents. Mine is my mom’s fried chicken tenders. Growing up, my mom used to make fried chicken tenders every so often and it’s one of the meals I looked forward to the most after school. (Except for her spaghetti and meatballs and her chili and her chicken corn soup…I guess there were a lot of meals I looked forward to!)

My mom’s fried chicken tenders are ultra crispy and flavorful and juicy. Just as long as you don’t fuss over them too much. Let them hang out in the pan and get kind of crispy. The key is to make sure your tenders are well-coated with flour and that the pan is the right heat.

Here are my mom’s tips for checking the heat for your fried chicken tenders: Check your pan. It should be getting hot, so increase your heat from low to medium-high and wait until it’s hot enough that a drop of water will cause a nice sizzle but not a popping sizzle. Grease in your eye is too hot.

I served these chicken tenders with a Horseradish-Honey Mustard but you can serve with any dipping sauce you like! You’re going to love how crispy and juicy these chicken tenders are. You may not want to make them every week, but you will want to make these on the regular because of how darn tasty they are!

Looking for more chicken recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!


Roast beetroot with pistachios and dukkah

So while I’m on a tangent about cooking vegetables in new and improved ways, like with the carrots, I tested out a new way with beetroot. One of my all-time favourite vegetables, I love them roasted the most. This method however takes too long and by the time they are adequately cooked through to my liking they have become shriveled up and the texture starts becoming leathery. Still delicious, but I want my roasted beetroot to have a lovely soft texture and still hold moisture.

I can’t remember where exactly I read about this, or perhaps I saw it on Twitter, someone mentioned microwaving their beetroot before roasting them. So this is what I did.

I took a bunch of beetroot (beets if you live in other parts of the world), about 6, peeled and trimmed them. I then cut them all into roughly the same size pieces, so in quarters for the smaller ones and in eighths for the bigger ones, and put them in a microwave bowl or large ceramic bowl. Added about 1/2 cup of water to the dish, covered and microwaved them on high for 5 minutes. You would adjust the timing according to quantity, but I feel that if you are going to go to the trouble of turning your oven on to roast them, you should at least fill the tray. Cold roast beetroot are fantastic in salads, and with crumbled feta or goats cheese, make a lovely wrap or pita filling.

Of course you would have pre heated your oven to 180C. You could also go with 200C. I roast my veggies on either. Drain the beetroot when out the microwave and toss in a light coating of olive oil. Season with salt and pepper, and if you have a few sprigs of thyme lying around, you could toss those in the tray too. Roast for about 34 – 40 minutes until cooked through.

I love to sprinkle dukkah and roughly chopped pistachio nuts over making this is superb and utterly impressive vegetable side dish to any meat.


Feature Recipe of the Month

Curry Leaf Beef

Serves: 4 | Time: 25 mins | 455 cal

No starchy carbs, yet tonnes of flavour - that's the promise of this fabulous dish. Based on lean beef, it features the heady notes of an Indian masala spice mix, peanuts and the unique, alluring aroma of fresh curry leaves. In lieu of the usual rice, there's healthy cauliflower instead, cooked by stir-frying the cauli in a little oil with garlic, to best concentrate all of its fabulous flavour and goodness.


Salads

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Watch the video: Easy Chicken Salad Recipe. Quick and Healthy Home-made Recipe. Kanaks Kitchen HD (June 2022).


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